A bowl of fresh green beans is one of the most popular side dishes for any kind of meat, whether it is chicken, pork or beef. Vegetarians will probably agree they are also a tasty part of an all-vegetable meal. None of our family were true vegetarians, but many times we did not have meat with our meals.

When I was growing up in a Southern home, we always looked forward to the first green beans from my uncle's garden. I thought my mother's green beans were the best, especially with homemade cornbread (and perhaps a Vidalia onion). I realize that the way she cooked them might not find favor with the palates of people in other parts of our country because she cooked them slowly for hours. Sometimes they almost stuck to the bottom of the old iron pot in which they were cooked.

In other parts of the country, green beans are cooked very little, leaving them with a fresh crisp texture. You actually probably get more of the true green bean flavor when they are cooked this way but it would be hard to convince a Southerner of this fact.

For years, it was hard for me to cook the commercially canned green beans and get them to have the same great flavor as the fresh ones have. I think you might like the following version of canned beans. When my Quick and Easy Green Beans are served, even some die-hard Southerners will go back for seconds. You might also enjoy my Dressed-Up Bean Bundles.

For those who want green beans like their Southern grandmother used to make, maybe my Old-Fashioned Green Beans will bring back that tasty favorite.

I seldom cook green beans in the microwave, but if you are in a hurry but don't want to sacrifice flavor, my niece Marcy's "Go To Green Beans" could possibly become a family favorite. Marcy said these are her grandson Heath's favorite.

DRESSED-UP BEAN BUNDLES

Canned whole green beans, well drained

Bacon, 1/3 to 1/2 strip for each bundle

Catalina or French dressing

Heat oven to 350 degrees. Make small bundles of 5 to 6 whole green beans. Wrap bacon strip around each bundle and place in baking pan. Pour Catalina or French dressing over bundles. Bake until bacon is cooked. Remove from pan and serve immediately.

NOTE: If you want a crisp texture, use fresh green beans instead of canned beans.

QUICK AND EASY GREEN BEANS

2 cans (14 1/2 ounces each) cut green beans

1 cup sliced smoked sausage (about 1/4-inch-thick slices)

1/2 cup chopped onion

1 can sliced water chestnuts, drained (optional)

Combine all ingredients and bring to a boil. Reduce heat to medium and cook about 10 minutes.

OLD FASHIONED SOUTHERN GREEN BEANS

1 1/2 to 2 pounds fresh green beans, snapped

1 quart water

1/4 pound salt pork

2 tablespoons oil

Black pepper, to taste

Combine green beans, water and salt pork in large iron pot. Bring to a boil. Reduce heat to medium and cook until beans are tender and most of water has cooked out. Add oil and mix. Taste and add black pepper, if needed.

- Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including, "Simply Southern and More." Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.

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